Peanut butter is among the foods that I would have trouble living without. Spread on a warm, toasted English muffin, tucked inside two soft slices of bread, or featured in a delectable dessert, peanut butter works well any time of the day. The only problem (well, not a problem, per se — perhaps more of an issue) with peanut butter is its fat content and its propensity to hike up the PointsPlus value of any recipe in which it is an ingredient. So when I found the Hungry Girl’s Freezy Downside-Up PB Dream Pie recipe, I was thrilled to try a peanut butter pie that would set me back only 4 PointsPlus per serving.
One of the best parts of using peanut butter in a recipe is how yummy it smells. As soon as I began mixing the batter, I wanted to dive right in and eat it thanks to the nutty aroma wafting up from the bowl. I held back — but only for so long. I was so eager to try the pie that I didn’t leave it in the freezer long enough for the pie to solidify all the way through, so it was a little runny the first time I served it to John and myself. The following day, however, the pie had firmed up nicely and I was able to cut it into neat and tidy triangles, as pictured above.
Whether frozen solid through or not, the pie was very tasty. It wasn’t too sweet, the amount of peanut butter flavor was just right, and the crumbled graham crackers provided a nice contrast to the cold, creamy filling. I gave it 3.5 stars.
Freezy Downside-Up PB Dream Pie
½ cup reduced-fat creamy peanut butter, room temperature
Half an 8-oz. tub fat-free cream cheese, room temperature
¼ cup powdered sugar
½ cup light vanilla soymilk (or Unsweetened Vanilla Almond Breeze)
1 cup Cool Whip Free, thawed
2 sheets (8 crackers) low-fat honey graham crackers, crushed
Optional topping: Fat Free Reddi-wip (I didn’t use this)
1. Place peanut butter and cream cheese in a large bowl. Using an electric hand mixer set to medium speed, mix until smooth and uniform.
2. Add powdered sugar to the bowl. Set the mixer to low speed, and mix well. Add soymilk and continue to mix until smooth.
3. Gently fold in whipped topping, until uniform in color.
4. Carefully transfer the filling into a pie pan. Evenly top with crushed graham crackers. Cover and freeze until firm, at least 2 hours.
5. Cut into 8 slices and, if you like, top with Reddi-wip.
Yield: 8 servings. Per serving, 4 PointsPlus.